Sanoli - (Almost Forgotten) Maluku Traditional Sagoo Dish

Masak Bareng Yuuk! June-July 2012 Edition of Anything Sagoo...(Makanan Berbahan Dasar Sagu)

It is very challenging. First, coming from Ambon, Sagoo (sagu) is our traditional staple food. Sagoo (sagu) itself embodied the character of Ambonesse / Molluken people. With it's hard, spiky, rugged bark, Sagoo (sagu) is no such beautiful tree to it's cousin, the Coconut tree or palm tree. Yet, from it's leaf, branches to it's bark, Sagoo (sagu) provide means of food and shelter to people.

Sagoo Tree split in half to extracted the flour (photo By Hans Rijoly)

The leaves are woven into Atap (thatched roof) commonly used in traditional houses. It is strong, lightweight and cost you nothing but some had work. The branches are dried and are used to make the wall of your house just as a bamboo will do. We call the dries brances, Gaba-Gaba. For it's very lightweight nature, the dried Sagoo Branches are also use as raft or floating devices for fishing needs. Last, cut open the thick thorny bark and a white substance will appear. These substance will be processed on the spot to get rid of the fibers etc to be use as our staple food. This last product of the sagoo is called Sagu Manta (literally translated as Sagu Manta).

Pure Extract of Sagoo Flour called Sagu Manta (Photo by Hans Rijoly)

From this, dishes like Papeda, Sagu lempeng, Sanoli, Sagu Tumbu, Makaroon, etc etc emerges. -- I will create a separate entry about the making of sagoo.

So It is known to be said that Ambonesse (Maluku People) are like the Sagoo tree. They look tough, slightly unapproachable for their stern character but inside they are as white as the sagoo flour, genuine and straight forward.

Anyway, as time goes by, sagoo no longer hold a staple and everyday place on the dining table. It's place is taken over by rice. So I am grateful for this month's theme... because as the generation raised mainly by rice... I welcome the challenge to explore and Cherish this wonderful inheritance.This dish is made together with my mother-in-law. And as any traditional dish, the measurement are approximation

Ingredient:
- 1 ball of Sagu Manta (the size of your palm), Dissolve in water and let stand until it gather at the bottom of the bowl.
- 1/2 of Coconut - Not the dry one and certainly not the young coconut. It is the kind of coconut that have very light brown skin after you take it out from it's shell. (anyone know how to call this kind of coconut in Indonesia and English).. in Ambon we call it Kelapa Calakate or Kelapa Bagoyang Brat
- 3 to 4 Tbsp Shaved Palm Sugar or any sugar will do
- 1 tsp salt

Direction:
1. Shread/grind the coconut then mix with salt. Set aside

 2. Throw away the water tht float at the top of the sagoo flour. The sagoo flour will have been sedimented at the bottom of the Bowl. Break them with your finger until they resemble grains of sagoo. Set aside

3. Heat a not stick wok. Put in the dessicated coconut first and stir for 2 minutes.

4. Put in the grains of Sagoo Flour and keep on stirring and mixing. - Sagoo will stick very fast and gets hard.

5. Now, add the shaved Palm sugar. Stir and mix until all blends well for about 5 minutes.

6. Sanoli is served

Pumpkin Pie

Alright, April -May theme to Masak Bareng Yuuk events is Pie or Tart. To my dismay and almost heartbreaking on the idea that I might not be able to participate solely because I have no cooking gadgets to make this. (living in a rented room with no kitchen and rely only on my rice cooker. We are still on our surviving mode living heheheh).So I decided to have a go and submit the one I made sometime ago when we were still in UK. I have never post it on my blog so... can we consider this a legit entry... pleaseeeee

So here it is... My entry for MasBar April-May edition of Pie or Tart

This was my first time baking either pie or pumpkin pie. I wasn't sure if it will turned out well. But for the sake of new experience and the use of the abundance of pumpkin in British Autumn, I decided to have a go. it was also in the spirit of helping others as I made this dish to be sold on our Indonesian Dissaster Appeal organized by us, the Indonesian Students in Brighton, UK. That time it was the earthquake in Indonesia (hmmm... lupa baru2 itu dimana ya)... So to my delight, the pumpkin pie turned out great, taste yummy and sold out... Hahahah what more can I asked.

Source: Simply Recipe

INGREDIENTS:

2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée - I use fresh pumpkin that I steamed and purée in food processor.
1 (12oz). can of evaporated milk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 good crust - I use 2 small store bought ready-made crust (lazy huh?!)

DIRECTIONS:
1. To make the pumpkin puree: cut pumpkin to quarters. About the size of half of your palm. Put it on a steamer and steam it for 15 minutes or until soft. Transfer to food processor and blitzed until puréed. Then measured it up to 2 cups that is needed. The leftovers if any can be use to make creamy pumpkin soup. - not: I add a pinch of salt and sugar to it.
2. Preheat oven to 425°F.
3. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
4. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
5. Meanwhile quick toast some walnut to be scattered on top of the pie.
6. Cool on a wire rack for 2 hours.
7. Serve with dollops of whipped cream And a sprinkle of ground cinnamon

Ayam Bakar // Grilled Chicken

So it was because of long Easter weekend and we are stuck with no where to go and not much exciting things to do an eat in Padang. So we (me, Tania, Simon and our friend Krisna) decided to have barbecue of something. I suggest chicken that is pre-cooked to prevent salmonella poisoning etc... just in case it wasn't cook through. Thus, I got the task for preparing the chicken , Krisna get the grill ready, Simon in charge of making the fire and grilling and Tania in charge for being cute and adorable cheerleader.

The Chicken on our makeshift grill

I kept this note of Grilled Chicken when my friend and I tried it once in Ambon.

You will need 
1 medium chicken cut to 8 pieces

To be grind in a pestle are:
8 onions
5 garlics
1 cm ginger
2 cm galangal
2 tbsp ground coriander
1 tbsp of ground turmeric ( or about 1 cm of fresh turmeric)
6 tbsp of palm sugar

You will also need
2 bay leaves
2 lemongrass, bruised
1 cup of water
3 squirts of sweet soy sauce
4 tbsp tamarind water - soaked the tamarind in warm water then with your hand pinched, crushed and mixed it a bit. Then scoop only the water to be put in your cooking.

How to do it:
1. Clean the chicken from the unwanted bits. I took some of the skin out as well as the excess fat. Put aside.
2. Heat the oil and first put the ground spices, lemongrass and bay leaves. Keep stirring until it is fragrant
3. Put in the chicken and stir a bit so it will mixed well with the spices.
4. Let it cook until the water from the chicken comes out.
5. Add what is left, such as sweet soy sauce and tamarind water and water. Let it simmer on low heat.
6. Turn off the stove and let the chicken soaked in the juice. (you can keep this in a fridge too)
7. Grill over charcoal or a BBQ, turning often while smearing it with the spiced juice from the pan.
8. For us it is best served with steaming hot rice, sambal terasi and salad or just cucumber slices.

Ayam Rendang

Just because we’re in Padang…

Kebetulan ada Ayam…. Browsing resep… jadilah rendang ayam untuk santap di bumi Padang. 

Belajar mencintai budaya minang dimulai dari rendangnya.

Kebetulan juga kami mau road trip West Sumatra jadi dari pada telat laporan ke event masak bareng... maka ini saya timing saja... 

Entry Masak Bareng Yuuk!!! Edisi Fen-Maret 2012 : Love on a Plate 

 

Sumber: http://inforesep.com/resep-rendang-ayam.html

Bahan:

500 gram Ayam – Saya tahunya pakai Ayam medium 1 ekor

1500 ml santan – Saya pakai 1 kotak Santan Kara diencerkan pakai 1 gelas air

2 Biji asam kandis

1 batang serai , memarkan

1 lembar daun kunyit – saya tidak pakai

2 lembar daun jeruk purut

Garam secukupnya

Bumbu Halus:

1 ons Cabe merah – saya Cuma pakai 2 cabe merah besar

15 butir Bawang merah

6 siung Bawang Putih

5 buah kemiri

2 cm jahe

3 cm lengkuas, memarkan

Cara Membuat:

1. Potong2 ayam, cuci bersih dan sisihkan
2. rebus santan dengan bumbu yang dihaluskan, masukan daun kunyit, daun jeruk purut, asam kandis dan garam.
3. Aduk terus hingga mengental agar santan tidak pecah.
4. Masukan ayam dan biarkan mendidih hingga keluar minyaknya.
5. Aduk terus dan dimasak dengan api sedang. Kalau mau dihitamkan, kecilkan apinya.

Sajikan

Perkedel // Frikadeller // Potato Crocquet

My 17 months old little girl loves Perkedel. She is a very picky eater and just develop her appetite back. So I decided to make this for her. Now, there are 2 things that got me slightly unmotivated. I usually failed to produce a fine perkedel - it always decided to disintegrate and turnd into mushy piles in my wok once they were put in hot oil and that we're still living in a rented room with no kitchen and let alone stove or proper cooking device... except for my mighty rice cooker... and so on ....yada yada yada yada.... I am just making excuses for myself.

Anyway, for the love of Tania and may she ate heartily... I decided to drag my lazy self and start making on perkedel. It turned out brilliantly!!! I ate 1/4th of them all of course... hehehehe....

For the picture props, I used Tania's small play plate, fork and spoon.

Lesson of the day: Failure only exist if you fail to try and try again... hehehehe

Source: Seri Menu Shari-hari - Yasa Boga

Ingredient:
300 gr of Tess Potato, Peeled
1 Egg yolk
1 tbsp fried onion, grinded
1/4 tsp Ground white pepper
1/2 tsp salt
1/8 tsp Ground Nutmeg
 1 or 2 parsley, finely chopped
1 egg whites, scrambled
1/2 Small can of Corned  beef - or to your liking
Vegetable Oil

 Direction:
1. Fried or Steam the potatoes until soft. Mashed white it is hot
2. add the corned beef, egg yolk, ground fried onion, parsley, salt, pepper, nutmeg.
3. Mix well until it can be shaped
4. Take about 1 tsp or 1 tbsp (depend on how big you want your perkedel) and shape it like a ball then flattened it a little bit
5. Meanwhile heat the oil
6. Dip the shaped potato mix in to the egg white and the fry until golden.

Tempe Bacem // Sweet Marinated Tempeh

This dish always brings back the sweet memories of my Grandma, Madgalena, whose name I inherited.
This is the third time I made this and all is made with Rice cooker.

Source: Seri Menu Shari-hari - Yasa Boga

Ingredient:
250 Tempe - cut to 5x6 cm cube
2 Bay leaves - I didn't use
1 cm galangal - bruised
500 cc coconut water / plain water
50 cc vegetable oil

To be grind: - use pestle or food processor. - I simple chopped these following ingredients for the non-existance of the above things.
1 tsp coriander
5 Indonesian red onion
2 garlic
1 tsp salt
1/2 tsp asam jawa (hmmmm what's the English for this?)
1 tbsp gula merah

Direction:
1. Mix together the water with Bay leaves, galangal, and grinded ingredients
2. Add the Tempe
3. Boil until the water is reduced to half
4. Pour the oil in the wok
5. Fried the Tempe while turning it every once in a while until it's browsing. But not to long and dry.
6. Ready to plate

Fried Rice // Nasi Goreng

There are far too many ways of making Nasi Goreng or Fried Rice. Ranging from the very simple onions, soy sauce, salt and rice to up market ones that adds far too many things such as every meat, sausage, seafood etc that you have in your fridge. Indeed Fried rice is a versatile recipe.

Today’s lunch is something simple easy and making use of an instant Fried Rice Spice that comes in small can. And again this is still on my edition of cooking with Rice Cooker. Simon, my better half, is always try his best to eat a balance meal and not too much meat. So I add a handful of Sawi – Chinesse Mustard Greens or Chinese Cabage (am not really sure what’s the English word for it).

Ingredients:

3 plates (servings) of cooked rice

½ Medium Onion, chopped

4 Garlics – crushed and chopped

1 stalk of Spring onion, sliced

2 handful of shredded Sawi

A cup of Small diced carrot

A small can of Fried rice Spice – I use the Pr**** brand

1 chicken gizzard diced – this is the left over from the chicken liver I used for lil Tania’s food.

3 tbsp of Vegetable oil

3 tbsp of sweet soy sauce

Direction

1. Heat the oil in a wok (I use rice cooker)
2. In with the Onion, garlic, sauté until it’s soften
3. Add the diced carrot and Chicken Gizzard. Let it cook for a while
4. Add the Sawi and Spring Onion, let them wilt in the wok
5. Pour in the Fried Rice Spice and sweet soy sauce
6. Take it off the heat and Put in the rice - I usually take it off the heat to mix to make sure I don’t burn the bottom of it.
7. Put the wok back in the heat once the spices have been thoroughly mixed with the rice. And stir for 5 minutes.
8. Ready to plate

Orak Arik Telor dan Bubur // Scrambled Egg and Rice Porridge

Lazy Morning... but definitely need to get things going. So I made this simple breakfast for my lil Tania and I.

Scrambled Egg // Orak Arik Telur

Ingredients:

3 Eggs beaten and seasoned with 3 pinches of salt and a dash of ground white pepper
1 medium Tomatoes sliced or cubes to your liking
2 stalks of seledri (Indonesian parsley, chopped
1/4 of Medium Onion chopped
2 tbsp Vegetable Oil

Direction
1. Prepare the wok (I use rice cooker). Heat the vegetable oil
2. Stir in the chopped onions, Tomatoes and seledry
3. Pour in the beaten eggs
4. Keep stirring it to have a silky result



Rice Porridge // Bubur

Ingredients
1 cup of rice
3 cups of water
1 tsp of salt

Direction:
1. wash the rice
2. Put it in a pan (or rice cooker as I did)
3. Pour the water and add the salt
4. let it boils away.
-- keep watch of it... it may be good to go after about 20 min.

Panekoek Unti - Pandan Crepes with Sweetened Cinamon Flavour Coconut Filling

Here's Cooking after a long absent. Ambon peaceful days were disturbed by a 'sectarian clash' and conituous bomb threats and unrest in grassroots level. So I'm back full throttle with my young Ambassadors for Peace organization. With 1 year old baby, what I can do is very limited. No more going down to the front line physically but I'm in the 'front line' from behind my computer and phones. I wrote 2 articles that were published by Uniting World Website. A b\website of Uniting Church Australia.
Please have a look to learn about our effort for peace. click the link for the story

Provocateur of Peace

Long Journey to Peace in Ambon

So as things settle back... it's a nice time for a cuppa with some traditional feel... Panekoek Unti...  how can I call this in English? Pandan crepes with sweetened cinamon flavour coconut filling... or the other word for this is Dadar Gulung or Rolled Omelette  hehehe... correctme if I'm wrong... but the taste is yummy... and perfect for a reflective afternoon.....



This is my entry for Masak Bareng Yuuk! Sept-Oct 2011 edition of Jajanan Masa Kecil 

Ingredients: -- (I use approxiamate measurements)

First make the unti or the coconut filling

finely grated 1/2 coconut - preferably not the old and dry coconut ( or you can just use fine dessicated coconut you can buy in store - soaked in water)
1 cup of Dark Palm Sugar  - I use the locally produce one
1/2 cup of sugar
1 Pandan Leaves
1/2 stick of Cinnamon
1 cup of water
1/4 tsp salt

In a non-stick wok mix together water, palm sugar and sugar, cinamon, salt and pandan leaves in a low heat.
Add the grated coconut once the sugar is well mixed and not lumps is showing.
Keep stiring until the sugar water is well absorbed by the grated coconut.
Take care and keep on stiring to make sure it won't stick and the sugar caramelized. --

For Panekoek / Crepes:
1 1/2 cup    All purpose Flour
1/2 cup   sugar
2   Eggs
1/2 tsp   salt
1/2 tsp Baking Powder
1 cup of pandan water -- (I blitzed 6 Pandan leaves in a blender with 1 cup of water - drain to separate the leaves from the water)
2 tbsp metled butter or margarine
and about 11/2 cup of additional water


Mix the flour, sugar, salt, and baking powder well with a whisker
Add 2 eggs and pandan water and mix well until no lumps is present.
Add the additional water to the consistency you desired. Mine is a but runny so I can get a thin crepes.
Last stir through the melted butter or margarine.
Then we are ready to crepes... In a  non stick pan over medium heat, spray the coating oil or just sprinkle some oil to the surface. Wait until it's hot and 1 dollop of the batter and swivel it around to make a thin crepes. Make sure you turn to the other side so both side will be well cooked.

To Serve:
Add 1 tsp or tbsp of the coconut filling to each of the crepes and then fold

Papeda Kuah Ikan

Jadi orang Ambon pasti identik juga dengan makanan satu ini – Papeda. 

Papeda adalah salah satu makanan pokok orang Ambon atau juga orang Maluku yang terbuat dari tepung sagu basah. Namun Papeda bukan hanya ditemui di Ambon/Maluku. Di Makasar disebut Kapurung, di Papua namanya sama, papeda juga.

Papeda bertekstur seperti lem dan selalu dimakan dengan makanan yang berkuah. Pasangan paling top adalah papeda dan kuah ikan. Terserah kuah ikannya mau dimasak apa. Mau kuah ikan kuning yang pakai kunyit dan daun kemangi yang kadang juga ditambahkan kenari cincang. Sampai yang paling simple (menurut saya) yaitu Ikan Air  Garam. Untuk Ikan Air garam, baru pernah saya temui setelah menikah dan tinggal dengan mertua di Desa Waai.

Membuat Papeda tidak semudah kelihatannya. Bahkan saya saja belum ‘lulus’ untuk cara membuat yang baik dan benar. Masih keder kalo harus membuatnya didepan mertua. Kalo untuk dimakan sendiri sih HAJAR Saja!! Hehehehe….

Lucunya, kemarin-kemarin saya sempat nonton acara Home Shopping di TV yang mempromosikan double Pan yang bisa memasak segala jenis masakan. Si koki memperagakan membuat Papeda yang keliru disebut oleh TV hostnya dengan “pepeda”. Kelihatannya simple banget padahal bikin Papeda (menurut mertuaku tercinta) ada pakemnya dan saya kira dahulu, jaman opa-opa dan oma-omaku, membuat papeda adalah salah satu tes apakah seorang anak perempuan sudah siap menikah. Untung sekarang sudah tidak begini lagi, kalau tidak, berarti saya sama sekali belum bisa menikah. Hehehehe…

Sayangnya sekarang papeda bukan lagi jadi staple food atau makanan pokok. Ini makanan sekali-sekali –sekali sebulan – sekali seminggu etc. Mungkin hanya di kampong-kampung, papeda ini masih disuguhkan 2 atau 3 kali seminggu. Papeda digusur Nasi. Coba kalau orag ambon tetap makan hasil olahan sagu, maka idak ada ketergantungan pada beras yang mengakibatkan krisis beras di Indonesia dan harus mengimpor besar-besaran dari Negara lain. Padahal Negara kita dan tanah kita ini kaya.

Anyway, ini dia cara membuat Papeda yang saya masukan sebagai entry Masak Bareng Yuuk!! Juli – Agustus 2011 Edisi Hidangan Ulang Tahun. Kali ini dibuat dalam rangka Ulang Tahun Propinsi Maluku dan Dirgahayu Kemerdekaan Indonesia. Celebrating being an ambonesse yang bangga dengan makanan tradisional warisan nenek moyang and giving thanks to live in Indonesia!

PAPEDA

 Bahan:

2 bola Sagu Manta (tepung sagu)

500 ml Air dingin

2000 ml Air Mendidih

1 sdt garam

1 sdm air lemon cina (lemon cui)

Alat yang diperlukan:

1 buah Sempe ukuran sedang

1 Aru-aru – alat pencampurnya – bisa memakai sendok kayu yang didapur

Sepasang Gata-gata – mirip garpu bergigi dua dan panjang terbuat dari bamboo – digunakan untuk menyajikan papeda.

Cara mambuat

• Larutkan Sagu manta dengan 500 ml air dingin. Hancurkan dengan tangan sampai menjadi cair dan menyatu dengan air
• Siapkan ‘sempe’ (wadah papeda dari tanah liat) dan saringan. Lalu saring air sagu manta tadi ke dalam sempe.
• Sisihkan dan biarkan hingga sagu mantanya kembali mengendap. (kira-kira ½ jam)
• Didihkan air
• Setelah sagu manta mengendap, tiriskan air dingin (air yang berlebih) sehingga hanya ada sagu manta dalam Sempe. Lalu cakar dengan tangan hingga gumpalannya larut dan konsistensinya larut.
• Siapkan tempat dengan mengatur sempe diatas meja dekat dengan kompor air yang sedang mendidih dan Aru-Aru yang sudah direndam dalam air dingin berada disamping sempe – agar bisa dijangkau dengan cepat -à membuat papeda harus cepat sebelum tepung sagu mengeras setelah kena air panas.
• Setelah semuanya siap. Tuangkan air panas kedalam sempe berisi sagu manta larut tadi à banyaknya air tidak pernah bisa diperkirakan karena tergantung dengan kualitas sagu manta. Karena itu biasa mereka yang sudah biasa akan terus menuang hingga terlihat penggumpalan mirip adonan kalis yang mulai muncul.
• Jika demikian, penuangan air dihentikan dan secapat mungkin, diaduk dengan Aru-aru (Pengaduk) dengan gerakan memutar.
• Papeda yang benar haruslah berubah warna menjadi adonan lengket yang berwarna jernih. Konsistensinya tidak boleh keras dan tidak boleh terlalu lembek.
• Tidak boleh ada sisa-sisa sagu manta yang perwarna putih dalam sempe. Semua harus menjadi jernih.
• Papeda siap dinikmati.

IKAN AIR GARAM

Bahan:

6 Ekor ikan Kawalinya sedang (ikan Kembung)

1 buah jeruk nipis

5 buah lemon cina (lemon cui)

5 butir bawang Merah

4 Butir bawang Putih

1 ruas jahe

1 ruas lengkuas

2 tangai serai

3 buah tomat sedang

Segengam daun solasi (atau daun kemangi jika tidak ada)

5 buah Cabe kecil – Masukan utuh

2 buah cabe merah besar – keluarkan biji dan iris serong

Garam secukupnya

Air secukupnya (sekitar 500-700ml)

Cara Membuat:

1. Bersihkan ikan lalu marinate dengan air satu buah jeruk nipis dan garam. Sisihkan
2. Iris tipis semua bumbu. Kecuali lemon cina, cabe kecil (jika tidak mau pedas), lengkuas, Serai dan jahe yang di keprak saja.
3. Didihkan air. Setelah mendidih, masukan semua bumbu kecuali lemon cina dan daun solasi.
4. Setelah kira-kira 3 menit, Masukan ikan. Tambahkan air perasan dari 5 lemon cina dan daun solasi serta garam. Untuk asam dan garam silahkan disesuaikan dengan keinginan masing-masing.
5. Biarkan mendidih sampai ikan matang ( 5 – 10 menit)
6. Siap dihidangkan.

COLO-COLO

Irisan 3 bawang merah secukupnya

1 buah tomat yang diiris besar (in chunks)

6 pucuk Daun kemangi yang iris bagi dua (atau uth kalau mau)

6 sdm Kecap Manis secukupnya

Air perasan 4 – 5 lemon cina secukupnya

Garam dan gula

Cara membuat:

Taruh bawang merah iris, tomat dan daun kemangi dalam mangkuk. Masukan kecap manis dan perasan air lemon cina, garam dan gula. Campur dan sesuaikan rasa asam, manis dan asinnya sesuai keinginan.

-----------

Papeda Kuah Ikan Air Garam pun siap untuk disantap.. cara makannya... harus diseruput langsung dari piring dan tidak boleh pakai sendok.

Mie Ayam Pangsit // Noodle Soup with Chicken Topping and Wonton

I was down with flu then My Lil Tania also catch it. Simon started to sniff too. The weather is getting wetter, gloomier and colder. So Mie Ayam is the perfect cure... Basically I just need hot broth dish. Then I thought of making my own pangsit and Ta-DA!!! Easy peasy actually...

So Since I am battling stuffy nose and ticklish throat plus need to work fast to anticipate Tania waking up for her feed. I use only approximate measuring. Please adjust your taste if you tried the recipe..

I am submitting this as my entry to Masak bareng Yuuk! Event of "Hidangan Berkuah"

The Noodle Soup consists of Chicken Toppping, Broth, beef balls (bakso) and wonton.
Click here for Beef balls (bakso) recipe.
Click here for wonton recipe.

Source: Buku Seri Menu Istimewa - Yasaboga terbitan Gramedia Pustaka Utama

Ingredients:
- Egg Noodle - I use the one that comes in small bundled nest. 1 nest for 1 person.
- Wonton Skin
- Beef balls
- Blanched Bok Choy


Chicken Topping:
-  Chicken breast, finely diced - you can cut it in big chunk or as small as you like
- 4 garlic, mashed it in a pestle
- 1 Medium Onion
- 5 tbsp Indonesian Sweet Soy Sauce
- 1 tbsp Sesame Oil
- 1/2 cup  water
- Salt and pepper
- 3 tbsp oil

Direction:

• heat the oil in wok, saute garlic and onion until fragrant. 
• Put the chicken in and continue sauteing until chicken pieces change color. 
• In with the sesame oil, salt, pepper, sweet soy sauce and water.Mix well.
• Cover the wok and let it cook for a few minutes until most the water is absorbed.
• Remove from heat and set aside.

Broth
- 700 cc Water or Chicken Broth (if you have)
- 1/2 tsp ground white pepper
- 1 tsp salt
- 1 Spring onion, sliced
- 1 chicken stock cube if you feel like adding one.

Direction

• Boil the water / Broth, add ground white pepper, salt and stock cube. 
• Just before removing from heat, put the sliced spring onion

Set aside 1 cups to blanched dried noodle.

HOW TO SERVE

1. Blanch the dried noodle if you are using one. Drain and immediatelly sprinke about 1/2 tsp cooking oil on it to keep them from sticking.
2. Put the noodle in bowls. Topped with 1 or 2 tbsp of Chicken topping, blanched Bok Choy and Fried Wonton.
3. Put the broth in a smaller bowl with Beefballs and steamed Wonton

Note:
I didn't make my own sambal. instead I use the store bought chilli sauce. ^_^

Beef Balls // Bakso Daging

This turns out to be yummy and simple. can be use on Bakso (Meatballs soup) or Mie Ayam.

Source: Buku Seri Menu Istimewa - Yasaboga terbitan Gramedia Pustaka Utama

Ingredients:
250 gr Ground Beef
125 gr Tapioca flour (I use breadcrumbs)
25 cc water
1/2 sdm salt (or to your taste)
2 garlic
1/4 ground white pepper

Direction:

• Grind garlic in pestle. 
• Put the ground beef in a bowl mix with garlic, salt, pepper, tapioca flour (or breadcrumbs). Mix it well until all is combined. keep mixing until you can form a little balls.
• Boil the water and then turn the heat on low
• drop the beef balls in the water. once it afloat then it's cooked.

Pangsit Goreng // Fried Wonton

This is to accompany my Mie Ayam (Noodle Soup with Chicken Topping). Pangsit can be fried or steamed of boiled in hot water. I didn't use exact measurement so please go with your approximate and preferred taste.

Source: Buku Seri Menu Istimewa - Yasaboga terbitan Gramedia Pustaka Utama


Ingredients:
- 1 cup of Diced Chicken
- 1/2 cup of Minced Prawn
- 1 tsp tapioca flour
- 3 Garlic, grind
- 1 spring onion, finely chopped
- Salt and white pepper
- Ready to use Wonton Skin 
- Water or egg whites to glue the wonton skin

Directions:
1. Mix all ingredient (except the wonton skin)

2. Take 1 small teaspoon of the filling and put it in the center of the wonton skin. Wet the sides of the wonton and fold it to a triangle. Then twisted it to make a shape of a boat.

3. Deep fry it for fried Wonton or Steamed or drop it on hot water until cooked.

Eggplant / Aubergine in Sweet Soy Sauce // Terong Saus Kecap

This is lunch today. We're staying at my mom and dad's house and with Tania very fussy we have no time to go to the market. What I can find in the fridge is Eggplant or Aubergine plus some Indonesian red onion and Garlic. After rummaging for a while I found some Sweet Soy sauce, seasoned flour (tepung bumbu serba guna) and ground white pepper. That'll do I think. So here's a very simple and quick dish.

Ingredients:

3 medium size Eggplant - cut to your liking for 1 cm thickness

5 Indonesian red onion

4 Garlic

4 table spoon of Sweet Soy Sauce

a handful of Seasoned Flour

Salt, ground white pepper

1/2 cup Oil for frying

Direction:

1. Crushed 1 garlic and mix with with a little water and salt to rub over the eggplant. Make sure it cover it all but not soaking it. Set aside for 15 minutes.
2. In a pestle (if you have one or food processor), grind together 5 Indonesian red onion and 3 garlic. Set aside
3. Heat the oil in a wok. Put the seasoned flour on a plate and dip the eggplant and fried it for 5 minutes on medium heat just until the coating is golden.  
4. The sauce: Saute the ground onion in 2 tablespoon of oil (from the oil used for frying the eggplant) until fragrant. Then in with the sweet soy sauce, salt and ground white pepper. Taste and combine well.
5. Arrange the fried eggplant on plate and then pour the sauce over the eggplant. Ready to serve.

Simple and Versatile Choc Puds

When we were living in UK, we were a bit confused at the beginning whenever Brits said “we shall have Puds after this”. Assuming Puds as the pudding we usually have in Indonesia, we were surprised to learn that Puds can refer to any kind of sweet dessert. So soft and hot chocolate cupcake can also mean Puds.

In Indonesia when you say pudding it will mean something similar to Jelly or Gelatin. Our Pudding is made of Seaweed extract unlike gelatine which derived from the collagen inside animals' skin and bones (Wikipedia) 

There are very sophisticated way of making Pudding but one very simple way I know consist of only 4 to 5 ingredients which you don’t need an exact measurement that can sometimes drive you crazy. My mother taught me and my brother how to make this back when we were in elementary school.

So if you are living abroad, get yourself to Asian store and look for something that look like this or similar. This is just an example of what I like to use. They come in color so to be safe choose the plain one, or chocolate if you want to make chocolate pudding.

OK, Here’s how to make one. Oh and… measuring wise – just go with what you feel like adding. This is very versatile.

Ingredients:

• 1 packet of Agar-Agar – the chocolate flavour one
• 8 glass of water – The packet will ask you to put 4 glass or 500ml of water but I usually add ¾ of it’s amount to soften the pudding to a melt-in-your-mouth texture.
• A cup of Milk you desire – the more the creamier – If you have Chocolate Milk it will be perfect too.
• Several Tablespoon of Sugar – You decide the level of sweetness
• 2 Tbsp of Powdered chocolate or 2 chunks of cooking chocolate (melted) – Optional

Directions:

1. Put the water in a medium size pan, add the sugar and milk (and the powdered or melted chocolate if your are using). Stir until sugar dissolve.
2. Add the agar-agar packet and stir well until all combine without any lumps.
3. Put it on the stove – medium heat and keep on stirring in circular motion. Never stop stirring or else the bottom will stick.
4. When it is bubbling, take it off the stove and then pour into mold.

Note and Tips:

1.  If you are using Plain (no Color) Agar-Agar and you want to make chocolate Pudding, then the addition of powdered chocolate or the use of chocolate milk is a must (or else how can we call it chocolate pudding when it’s not chocolate.
2. If you are using Plain (no Color) Agar-Agar you can alternatively make a vanilla pudding. Just use plain milk and add some vanilla essence or vanilla pods.
3. Wet the mold before pouring the hot pudding mix. Just run some water on the inside of the mold and empty it again. 

Special Fried Rice // Nasi Goreng Special

Recipe wise, there nothing special about it. What makes this fried rice special is that, It was made with love for my brother Tony. I made this last Sunday for our breakfast and for Tony's Bento Box. He was serving 2 Church service celebrations back-to-back, the 9 am and 12 pm. So he needed food to 'survive' the lunch time.

Here's a quick and simple recipe (or so I think it is). The measurement for the ingredients can be add or take away as you like. Anyway, this recipe is usually measure with 'feeling'. SO if you feel like adding things up then add. etc

To Make 5 serving

Ingredients:
10 Shallot or Indonesian red onion - Finely diced
8 Garlic - finely diced
2 tbsp of Chili Sauce
4 tbsp of Tomato Ketchup
2 tbsp of Fish Sauce
2 tbsp Soy Sauce
Few squirts of Indonesian Sweet Soy Sauce (about 5 to 6 Tbsp or more if you like)
5 servings of cooked white rice (left over rice is equally fine)
Optional Addition:
A cup of Sweet Corn
A cup of Diced Carrot
A handful of chopped Sausage
Scrambled eggs

Direction:

1. Heat some oil in a wok. Sautee shallot and Garlic until fragrant.
2. In with the sauces, chilli sauce, tomato ketchup, soy sauce, fish sauce, and sweet soy sauce. Mix well until a bit bubbly.
3. In with the rice the additions- i use chicken sausage, sweet corn and diced carrot. -- What i usually do is to take the wok off the stove to mix the rice well and everything well without the risk of burning it on the heat -- Once it is mixed well (you should be see any white colored rice anymore). Put it back on the low heat and continue stiring for about 2 to 3 minutes to warm the rice again. 
4. Serve hot - Suggestion: serve it with shrimp crackers and fresh cucumber. In the picture I only have rempeyek (indonesian sidedish)

Bola-bola Ikan Menyamar

Yang paling seru dari masakan ini selain dimakan adalah namanya. Hehehehe... Padalah ini resep-resepan buat menyelamatkan sisa ikan 2 hari yang lalu (tapi masih baik lho). Ini masih edisi proyek hari hujan bersama mertua. Secara Ambon bulan May ini hujan tak berhenti terus...
Oh ya, bumbu2 bisa disesuaikan dengan banyaknya ikan dan selera sendiri saja.


Bahan:
Beberapa Potong Ikan Goreng - bisa yang baru atau bisa yang sudah dari kemarin. Kami pake 6 potong ikan
2 buah Tahu
1 butir Telur
5 butir Bawang Merah - Rajang dan goreng
4 butir Bawang Putih - Kupas dan goreng utuh
3 cabe merah besar - boleh tambah cabe kecil untuk tingkat kepedesan yang diinginkan
Daun Seledri atau Peterseli secukupnya - Rajang halus
Garam
Ketumbar
Lada

Cara Membuat:

1. Bersihkan ikan dari tulangnya. Giling halus di cobek.
2. Haluskan tahu dengan garpu lalu campur dengan ikan giling
3. Haluskan bumbu: B. Merah goreng, B. Putih goreng, Cabe merah, garam dan ketumbar. 
4. Campurkan bumbu halus dengan ikan dan tahu tadi
5. Masukan 1 butir telur, lada dan daun seledri.
6. Campur rata 
7. Pulung adonan menjadi bola-bola kecil lalu goreng dalam minyak yang banyak hingga matang.

Putu Ayu

Beberapa hari ini hujan terus. Bosan juga dirumah terus. Kebetulan mertuaku mengusulkan untuk membuat kue putu ayu. Maka jadilah proyek hari hujan kami hari ini. Kue Putu Ayu.... ternyata mudah membuatnya... selamat mencoba.

Sumber Resep: Resep Mertua

Bahan:
2 cup  Tepung Terigu
1 butir kelapa agak muda yang diparut memanjang. Sisihkan 1 cup di wadah terpisah
1 cup  Santan (dari kelapa parut diatas) yang disaring dengan 5 lembar daun pandan parut
1 cup  Gula Pasir
4 btr    Telur
1 sdm  SP
1 sdt    Vanilla essence
Beberapa tetes pewarna hijau (jika perlu dan jika suka) - kami pakai pasta pandan
Garam secukupnya

Cara Membuat:

1. Campur kelapa parut yang disisihkan tadi dengan garam secukupnya - kira-kira 2 sdt garam
2. Kocok telur dan gula sampai mengembang lalu tambahkan SP
3. Masukan Tepung terigu dan santan secara selang-seling
4. Tambahkan Vanilli dan pewarna
5. Tuang dalam cetakan yang sudah di masukan kelapa parut
6. Kukus dalam dandang selama 15 menit. 
7. Keluarkan dari cetakan dan dinginkan. 

Mom's Banana Muffin

A recipe I inherit from my mom. This brought back memories of when she was still working for SIL (Summer Institute of Linguistic) and life in Poka before Ambon conflict. At one time, we handled the catering for SIL guesthouse and Mom taught me how to made this breakfast entree. I was in Junior high school and this recipe was an easy one. Fool proof for me... hope it does the same to you...

This month I'm also submitting this to Masak Bareng Yuuk! March-April 2011 Edition for Kue-Kue Internasional. 

Ingredients and Directions


MIX 1
2 Cup All Purpose Flour
1/2 Cup Sugar (Please add if you like it to be sweeter - we prefer it not too sweet)
2 tsp Baking Powder
1/2 tsp Bicarbonate Soda
1/2 tsp Salt
1 tsp Ground nutmeg (I find that grinding a fresh whole nutmeg gives better taste and smell to the muffin compares to the ready-grinded nutmeg in bottle)

Mix this well and set aside


MIX 2
1 well mashed ripe Banana (better taste with Eating banana such as Pisang Ambon or Pisang Meja)
1 Egg
1 Cup Milk
1Cup Vegetable Oil

Mix this well and stir into Mix 1... Mix Throroughly then spoon into Muffin Cups or any other baking container you wish to use and bake in the oven lower rack for 20-30 minutes on medium heat. Or until the sides of the muffin is golden. Then move to the upper rack for about 5 minutes. ---

Thank you Momma!

Simple and Quick Chicken Biryani

Here's the Chicken Biryani. It taste pretty good for my between feed food. The recipe calls for peas only but I only have frozen mix vegetable, so why not? ^_^... I also use the left over rice from yesterday. So there's a little tweak from the original recipe

Source: BBC Goodfood Cookbook

Ingredient
2 tbsp vegetable oil
6 chicken wings
1/2 Onion, thinly sliced
2 tbsp curry powder
1 tsp turmeric powder
2 cups of leftover rice
1/2 cup of chicken / vegetable stock
1 cup of frozen mix vegetable (mine was peas, beans, carrots and sweetcorn)

1. Marinate chicken with salt and pepper then fry for 5 - 8 minutes or until cooked. set aside.
2. Saute  onions until soften and fragrant, add the chicken and mix vegetable
3. Add the stock, curry powder and turmeric powder and let it simmer
4. Tip in the rice and mix well.-